Garden-Fresh Harvest Pasta with Sweet Pea & Basil Pesto
25min
15min
4
510
Chef's Note
This recipe is designed to celebrate the 'ownership' concept. Have your children tear the basil leaves and help 'swish' the vegetables. The raw radish slices add a peppery bite and a visual pop that contrasts beautifully with the sweet snap peas they grew themselves.
Tags
Ingredients
12 oz Fusilli or Rotini pasta
2 cups Fresh basil leaves, tightly packed
1.5 cups Sugar snap peas, trimmed
4 medium Radishes, thinly sliced
1/3 cup Extra-virgin olive oil
1/2 cup Grated Parmesan cheese
1 clove Garlic, peeled
1 tbsp Lemon juice, freshly squeezed
1/2 tsp Kosher salt
1/4 cup Walnuts or pine nuts
Instructions
- 1
Invite your junior chefs to harvest the basil and snap peas. Use the 'swish' method in a large bowl of cool water to clean the produce without bruising.
- 2
Bring a large pot of salted water to a boil. Add the sugar snap peas and blanch for just 60 seconds until bright green. Remove with a slotted spoon and immediately plunge into ice water to maintain their 'crunch'.
- 3
In the same boiling water, cook the pasta according to package directions until al dente.
- 4
While pasta cooks, prepare the pesto. In a food processor, combine the fresh basil, garlic, nuts, and salt. Pulse until coarsely chopped. Note the aroma as the leaves break down and release their essential oils.
- 5
Slowly stream in the olive oil while the processor is running until the mixture is smooth. Stir in the Parmesan cheese and lemon juice by hand.
- 6
Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- 7
Toss the hot pasta with the pesto, adding a splash of the reserved pasta water as needed to create a creamy coating.
- 8
Fold in the blanched snap peas and the thinly sliced radishes.
- 9
Serve immediately, topped with an extra sprinkle of cheese if desired.
Nutrition Information (per serving)
510
16g
68g
21g
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